Make Egg Tarts

While egg tarts are known to have many different variations, egg tarts are not the same as English custard tarts. These egg tarts are served warm and complement tea. They are great as a small snack or serving guests. These egg tarts require a total time of approximately 1 hour and yields about 20 egg tarts.

Ingredients

Tart shell:

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 10 tablespoon butter
  • ¼ cup confectioners’ sugar (powdered icing sugar)
  • 1 egg
  • 2 tablespoon cold water

Egg tart filling:

  • 1 cup water
  • ¾ cup granulated white sugar
  • 3 eggs
  • 3/8 cup evaporated milk (canned condensed milk)
  • ¼ teaspoon vanilla extract

Steps

  1. Lightly grease tart pan or muffin pan
  2. Preheat oven to 400 F

Tart Shells

  1. Mix the all purpose flour and salt in a large bowl.
  2. Add in the butter and blend until the mixture resembles crumbs.
  3. Beat the egg with cold water .
  4. Stir in the egg mixture into the flour mixture to form soft dough and add in the confectioners’ sugar.
  5. Wrap with the bowl with cling wrap. Refrigerate for 30 minutes.
  6. Divide dough in half. Roll each half out to 1/8 in thickness.
  7. Cut into 20 thin square/rectangle/round pieces. (5X4)
  8. Press dough onto tart or muffin pan.

Egg Tart Filling

  1. Heat the water and the granulated white sugar in saucepan on low heat until sugar dissolves. Mix it until it dissolves.
  2. Place the mixture into a cup to let it cool.
  3. Combine the eggs, evaporated milk, and vanilla extract in large bowl.
  4. Beat the mixture until smooth.
  5. Mix in the sugar mixture in the cup.
  6. Pour the egg mixture into the prepared tart shells.

Baking

  1. Bake in preheated oven for 20 minutes or until pastry is golden brown and filling has set.
  2. Remove from oven and place on rack to cool.
  3. Store in sealed container when cooled.
  4. Finished.

Tips

  • Using tart pans will yield wavy edges for your tart shell crust while the muffin pan will not. Both work fine.

Warnings

  • Eating uncooked batter may result in salmonella poisoning from raw eggs.
  • Be careful when handling the pan! It will be hot when you remove it from the oven.

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